Soaking the dried apples in calvados or
applejack adds a kick to this smooth, mellow, rum drink

Makes eight 11oz drinks

0.5tsp fresh grated nutmeg

12 whole cloves

24oz dark rum

2tbsp brown sugar for dredging the apple
slices

3 cinnamon sticks

4oz calvados or applejack

6 whole star anise

64oz fresh apple cider

8 large dried apple rings

8 xtra long connamon sticks

Mugs

small handfull of dried
currants(optional)

The drunken fruit must refridgerate
overnight. Place the dried apples and currants in a large plastic
zippered bag, add the calvados, and seal the bag. Allow to steep in
the fridge overnight. When ready to serve, gently warm the cider and
spices in a pot, do NOT allow the mixture to boil. Meanwhile, remove
the apple slices from the plastic bag and dredge each in the brown
sugar. Pour a healthy shot of rum into each mug and add the cider.
If you would rather the spicces not get into the drink, then pour
the cider through a fine mesh strainer into the mugs. Float one or
two sugared apple slices on each drink, spoon the currants over the
apple slices on each drink, spoon the currants over the apples, add
a long cinnamon stick, and serve. Spiked Pear Cider: Use a pear
cider in place of the apple cider, Poire William(a pear eau-de-vie)
instead of the calvados, and dried pears instead of the dried
apples.